Celebrating Aboriginal cuisine with recipes from Chef David Wolfman

When one is asked about Canadian cuisine, visions of sugar pie, bacon and maple syrup come to mind.

Ask award-winning Chef David Wolfman and he’ll tell you it’s about traditional Aboriginal cuisine — foods indigenous to the country well before the first settlers arrived.

A member of the Xaxli’p First Nation in BC, Wolfman — a classically trained chef, culinary arts professor at Ontario’s famed George Brown culinary institute and host of his own TV series, Cooking With The Wolfman — is an internationally recognized expert in wild game and traditional Aboriginal cuisine.

He’s an enthusiastic educator when it comes to the fine art of cooking everything from elk, to moose to bush rabbit, to creating an elegant Gateau St. Honore.

All food should be approached with the same principles, he added, during a recent interview, where he talked about the dishes he personally creates as "Aboriginal fusion – traditional foods presented with a modern twist."

Wolfman says he enjoys explaining and teaching the principles of aboriginal cuisine – "although I still get a kick when people ask me ‘how do I get rid of the gamey taste?’

"If beef cattle grazed in the wild, they would also have that gamey taste!" says Wolfman with a laugh.

Wolfman’s passion is in teaching the traditions, and he does this through his work and with partnerships with various organizations. Just recently he partnered with the Mississaugas of the New Credit First Nation (MNCFN), the official Host First Nation of the Toronto 2015 Pan Am/Parapan Am Games.

They’re spreading the love in a special ‘You Are Welcom’e food truck that’s currently travelling Toronto and inviting everyone to come sample authentic and local flavours.

“Food is universal and it brings people together from all different cultural backgrounds,” says Chief Bryan LaForme, MNCFN. “We are honoured to officially welcome people to our traditional territory this summer and invite everyone to taste delicious Aboriginal dishes.”

A variety of original and unique Aboriginal fusion recipes were created to celebrate First Nation culture, adds Wolfman. Here’s a selection for those who can’t make it out to the Pan Am/Parapan Am games – and “if you can’t make it to the food truck, don’t fret. All the recipes can be easily made in a home kitchen for a new food experience,” says Wolfman.

Here’s a selection of recipes courtesy of Chef David Wolfman for You Are Welcome Food Truck 2015.

Smoked Trout and Pontiac (Red) Potato Salad

Ingredients:

340 g (12 oz.) red potatoes (4 small or 2 medium)

1 tsp. (5 mL) Salt

Ingredients for Dressing:

3 Tbsp. (45 mL) white-wine vinegar

3 Tbsp. (45 mL) chopped fresh dill

2 Tbsp. (30 mL) extra-virgin olive oil

2 Tbsp. (30 mL) garlic, roasted and chopped

1/4 cup (60 mL) yogurt, plain Greek

1 tsp. (5 mL) Dijon mustard

1/2 tsp. (2.5 mL) freshly ground pepper

1/4 tsp. (1 mL) salt

900 g (31.7 oz) packed mixed greens

4 hard-boiled eggs, cut into wedges

8 grape tomatoes, cut lengthwise

4 oz. (113 g) smoked trout, skinned, boned and flaked

4 oz. (113 g) beet chips (see recipe)

Directions:

In a large pot cook potatoes in salted water for 10 – 12 minutes or until cooked; drain and let cool. In a stainless steel bowl mix white wine vinegar, dill, olive oil, garlic, yogurt, salt and pepper, mix well. Once potatoes are cool, slice into wedges and toss into dressing mixture, mix carefully without mashing potatoes. Add trout mix and stir. Put greens in serving bowl add egg wedges and tomatoes. Add a ladle of trout mixture. Serve in a bowl and garish with some beet chips.

salt in a bowl and set aside. Carefully cook about 1 cup of sliced beet at a time. Use a mesh sieve to move beets around in hot oil. Remove beets from oil and place on a paper towel-lined baking sheets and let oil drip off. Season cooked beets and serve.

Cut shortening into flour using a pastry cutter or 2 knives to pea size nuggets. Add milk and eggs mixture and blend. Knead together for 3 – 5 minutes and flatten out slightly to 1-inch (2.5cm) thick. Cut into 2-inch (5cm) circles and place 1-inch (2.5cm) apart on an ungreased baking sheet. Bake in oven for 10 – 12